Hamdi Saidani Ina Garten Strawberry Cheesecake Cupcakes Recipe is a light and airy dessert made with a buttery cupcake base, a creamy cheesecake filling, and a fresh strawberry topping. It serves 12 cupcakes and takes approximately 1 hour to prepare, plus chilling time.
More Strawberry Desserts Recipe:
- Ina Garten Strawberry Cheesecake Stuffed Donuts
- Ina Garten Strawberry Cheesecake Cookies
- Ina Garten Strawberry Hand Pies
💗 Why You’ll Love This Ina Garten Strawberry Cheesecake Cupcakes Recipe:
- Perfect Combination: The perfect balance of sweet and tangy flavors.
- Easy to Make: The recipe is straightforward and easy to follow.
- Versatile: Can be customized with different toppings or flavorings.
- Make-Ahead Dessert: Can be made in advance and stored for convenience.
- Crowd-Pleaser: A guaranteed hit at any party or gathering.
❓ What Is Ina Garten Strawberry Cheesecake Cupcakes Recipe?
Ina Garten’s Strawberry Cheesecake Cupcakes are a delightful twist on classic cupcakes. They feature a buttery cupcake base filled with a creamy cheesecake filling and topped with fresh strawberries.
🍓 Ingredients
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 8 ounces cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup strawberry preserves
- 1 pint fresh strawberries, hulled and sliced
- Whipped cream (optional)
🧁 Instructions:
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl. In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and milk to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla extract until combined. Stir in the strawberry preserves.
- Once the cupcakes have cooled slightly, use a small spoon to scoop out a small amount of the center of each cupcake. Fill the cavities with the cheesecake filling.
- Top each cupcake with sliced strawberries and a dollop of whipped cream, if desired.
💭 Recipe Tips:
- Room temperature ingredients: Ensure the butter and cream cheese are at room temperature for easy mixing.
- Don’t overmix: Overmixing the batter can result in tough cupcakes.
- Cool completely: Allow the cupcakes to cool completely before adding the cheesecake filling.
- Chill the cupcakes: For best results, chill the filled cupcakes in the refrigerator for at least 30 minutes before serving.
🍧 What To Serve With Strawberry Cheesecake Cupcakes?
Strawberry Cheesecake Cupcakes pair well with Strawberry Jam, whipped cream, or a dusting of powdered sugar serve them with a drizzle of Strawberry Ice Cream, alongside a cup of Fresh Strawberry Mojito, Strawberries Juice or a Strawberry Milkshake for a delightful treat.
🎚 How To Store Leftovers Strawberry Cheesecake Cupcakes?
- Refrigerator: Store leftovers strawberry cheesecake cupcakes in an airtight container in the refrigerator for up to 3 days.
- Freezer: Freeze the cupcakes without the strawberry topping for up to 3 months. Thaw overnight in the refrigerator and top with fresh strawberries before serving.
🥵 How To Reheat Leftovers Strawberry Cheesecake Cupcakes?
- In The Oven: Preheat oven to 350°F (175°C) warm leftovers strawberry cheesecake cupcakes for up 3-4 minutes or until heated through.
- In The Microwave: Warm leftovers strawberry cheesecake cupcakes in the microwave for up 10-15 seconds.
FAQ’S
How do I prevent Strawberry Cheesecake Cupcakes from sticking to the liners?
To prevent Strawberry Cheesecake Cupcakes from sticking, use parchment paper liners or lightly grease the cupcake liners before adding the batter. Let them cool completely before removing them.
Can I make a no-bake version of Strawberry Cheesecake Cupcakes?
Yes, you can make no-bake Strawberry Cheesecake Cupcakes by chilling the cheesecake filling in pre-made graham cracker crusts instead of baking. Let them set in the refrigerator for at least 4 hours before serving.
Why did my Strawberry Cheesecake Cupcakes sink in the middle?
Strawberry Cheesecake Cupcakes may sink in the middle if they are overmixed, baked at too high a temperature, or cooled too quickly. Let them cool gradually to avoid collapsing.
Can I make mini Strawberry Cheesecake Cupcakes?
Yes, you can make mini Strawberry Cheesecake Cupcakes by using a mini muffin tin and reducing the baking time to 12-15 minutes. These bite-sized treats are perfect for parties.
How do I know when Strawberry Cheesecake Cupcakes are done baking?
Strawberry Cheesecake Cupcakes are done when the edges are firm but the center has a slight jiggle. They will continue to set as they cool. Avoid overbaking, as it can make the texture dense.
How do I prevent cracks in Strawberry Cheesecake Cupcakes?
To prevent cracks in Strawberry Cheesecake Cupcakes, avoid overmixing the batter, bake at a low temperature, and let them cool gradually. A water bath can also help keep the cheesecake filling smooth and creamy.
Try More Strawberry Desserts Recipe:
Nutrition Facts
Serving Size: 1 serving
- Calories: 381 kcal
- Carbohydrates: 55g
- Protein: 4g
- Fat: 16g
- Saturated Fat: 9g
- Cholesterol: 68mg
- Sodium: 226mg
- Potassium: 134mg
- Fiber: 1g
- Sugar: 39g
- Vitamin A: 630IU
- Vitamin C: 7.9mg
- Calcium: 57mg
- Iron: 1.3mg
Ina Garten Strawberry Cheesecake Cupcakes
Description
Ina Garten Strawberry Cheesecake Cupcakes Recipe is a light and airy dessert made with a buttery cupcake base, a creamy cheesecake filling, and a fresh strawberry topping. It serves 12 cupcakes and takes approximately 1 hour to prepare, plus chilling time.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- Whisk together the flour, baking powder, and salt in a medium bowl. In a separate bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract. Alternately add the dry ingredients and milk to the wet ingredients, mixing until just combined.
- Divide the batter evenly among the prepared muffin cups.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- In a medium bowl, beat the cream cheese and sugar until smooth. Beat in the egg and vanilla extract until combined. Stir in the strawberry preserves.
- Once the cupcakes have cooled slightly, use a small spoon to scoop out a small amount of the center of each cupcake. Fill the cavities with the cheesecake filling.
- Top each cupcake with sliced strawberries and a dollop of whipped cream, if desired.
Notes
- Room temperature ingredients: Ensure the butter and cream cheese are at room temperature for easy mixing.
Don’t overmix: Overmixing the batter can result in tough cupcakes.
Cool completely: Allow the cupcakes to cool completely before adding the cheesecake filling.
Chill the cupcakes: For best results, chill the filled cupcakes in the refrigerator for at least 30 minutes before serving.
